This recipe called for fresh clams. Being in landlocked New Mexico seafood in general and fresh molluscs in particular are at a premium. I used frozen clams.
I also rehydrated seaweed, and learned a valuable lesson: Don't get distracted while dehydrating seaweed, or else you are likely to end up with a slushy mess when you try to cut it into strips, like so:
So this came out ok. It's a very light broth, mild in flavor. I expected it to be much more salty than it turned out.
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